Capicola or pepperoni, I love both. Provolone is also a good one to blend with the mozz, gives a deeper cheese flavor for me anyway. Another favorite is apples with a smattering of gorgonzola and mozz, very good!

I just came back to this thread, from a month ago. For some reason what struck me the most from your original post was the fact that the cheese "dried out". I thought to myself, "self, has your cheese ever dried out?" Not that I recall. So I looked at the 1st pic of your unbaked pie and thought, "I wonder if the cheese were torn or in chunks instead of shredded if it would have dried out?Just a thought.